This pork dish features pan-fried pork steaks, golden potatoes and apple, all tumbled together with fragrant sage, toasted hazelnuts and garlic. A casual format for these traditional flavours.
Prep Time
35 min
Cuisine
British
Use within
5-6 days
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1 bag of hazelnuts (25g)<span class="strong">†</span>
300g waxy potatoes
Typical Values
per 100g
per serving
Energy
443 kJ 106 kcal
2394 kJ 572 kcal
Fat of which saturates
4.6 g 1.1 g
25 g 6 g
Carbohydrate of which sugars
8.7 g 4 g
46.9 g 21.8 g
Fibre
2.4 g
13 g
Protein
7.8 g
42.1 g
Salt
0.04 g
0.23 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 apple
apple
1 leek
leeks
1 garlic clove
garlic
10g sage
2 x 150g British pork loin steaks
pork (100%)
1 bag of hazelnuts (25g)
hazelnut (100%)
300g waxy potatoes
potato
Allergens
Allergens highlighted by † (nut)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a full kettle
Cut the potatoes into 2cm wedges lengthways, keeping the skins on
2
Add the potatoes and salt (optional) to a large pot with a lid, cover with boiled water by 5cm and bring back to the boil, covered, on a high heat
Boil for 10-15 min or until you can pierce the potatoes easily with a fork
3
Meanwhile, quarter the apple(s) skin on, discard the inner core(s) and chop into small cubes
Halve the leeks, wash any grit from between the leaves and slice finely widthways, discarding the root and tough ends
Chop the sage finely, including the stalks
Peel and grate (or finely chop) the garlic
4
Add the hazelnuts to a dry wide-based pan (preferably non-stick) over a low heat and cook for 2-3 min until toasted
Once toasted, transfer them to a bowl and bash with a rolling pin (use a pestle and mortar if you have one) into a coarse rubble, reserving the pan for the next step
5
Pat the pork steaks dry with kitchen towel and rub them all over with a little vegetable oil
Return the pan to a medium-high heat
When hot, add the steaks and cook for approx. 3 min on each side or until golden
Once cooked, transfer them to a plate, cover with a teatowel and rest until serving
6
Meanwhile, add the apple and leek to the potatoes and boil for a further 1 min
After the 1 min, drain the well and add them to the pork pan on a high heat with the chopped sage, garlic, hazelnut rubble and a knob of butter
Cook for a further 3 min until the potatoes are starting to turn golden
7
Slice the pork finely with a sharp knife
Pour the rested pork steak juices into the potato pan and season generously with salt and pepper
8
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